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Essay on You Are What You Eat

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great deal to determine the quality of life that goes on in each cell

of your body. Food has a huge effect on your health, and a diet rich

in any one aspect would be an unhealthy diet, in the same way that a

diet lacking in a certain nutrient would also affect your health.

minerals and water. Carbohydrate provides us with energy. Fats

(lipids) with healthy cell membranes and an energy reserve. Proteins

are essential for growth and repair or body tissues. Vitamins are

needed to keep our cells working properly and minerals build molecules

in your cells, such as calcium (Hudson, 1998). Although water is

humans most essential component of our diet as we can survive weeks

without food though only days without water. In a sense you could say

that humans are what we drink as seventy percent of our bodies, and of

most organisms are made up of water. Water is essential for every

chemical reaction that occurs in the body. It makes up blood and is

used to dilute toxins and be excreted as urine. The reason humans eat

the foods that we do, and cannot share food groups with other animal,

such as cows is because we do not have the enzymes to be able to

digest these things. Cows are able to eat grass, which is very hard to

digest because they have four stomachs and can allow the grass to

ferment and break down before it is then digested. Humans eat the

foods that their digestive system can cope with.

we should eat. Fo.

. middle of paper .

. atically over the past hundred

years; we have entered a new era of ‘processed’ and ‘convenience’

foods. This leaves the foods lacking their nutritional quality, and

this is sacrificed for quick and easy mealtimes. Also over these

years, unsurprisingly, the number of overweight and obese population

has shot up. I think that it is fair to say that what you eat affects

your basic appearance, your well being and your future health.

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You Are What You Eat Essay

AP English Language and Composition

In a perfect world, we would hope that the encouragement of healthy diet and exercise would be enough to convince people of its importance but it hasn’t worked. At the same time the “Eat your fruits and vegetables” and “Get out and play an hour a day” commercials are playing on the television, the target audience is most likely walking into the pantry, getting their fourth helping of the ever so popular saturated fat-filled Dorito chips and not even listening to the commercial that could possibly save their life. The fact of the matter is that although we can try and promote healthy diet and exercise all we want, whether that is plastering it across billboards or putting it on the radio or television commercials, it isn’t going to be enough. Obesity is an issue that is far wider than the scope of any one individual, television program or radio station; it is a nationwide problem and should therefore be dealt with by the federal government.

People need to understand that obesity isn’t just a fashion faux pas or skin tight clothing repellant, it is a nationwide killer. By taxing high fat and high sugar food and beverages, we would alleviate some of this “killer’s harmful damage” to our country and reduce the obesity rate. We should be allowed to tax high fat and high sugar food and beverages on the same premises we tax…

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You Are What You Eat Essay Sample

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There are many reasons I believe that you are what you eat. When assessing an obese individual you would now that they have a nutritional problem. Likewise when you look at a frail underweight individual they may have a nutritional problem as well. Your health depends on what you eat. Weather an individual is obese, underweight, recovering from surgery or has a debilitating disease a balanced diet has a significant

a significant role in good health.

A well balanced diet according to Lutz & Przytulski includes six to eleven servings of grains, two to four servings of fruits and three to five servings of vegetables. Also included in a balanced diet are two to three servings of dairy and two to three servings of meats. Lutz & Prztulski also states that you should eat fats and sweets sparingly. These six food groups compile a balanced diet.

When an individual does not have a well balanced diet they often develop deficiencies. When a person lacks calcium in their diet they are at risk of developing osteoporosis. This is a wasting or deterioration of bone that often leads to a fracture of the bone. You can prevent osteoporosis by having a daily intake of two to three servings. The intake of dairy keeps you bones healthy. Calcium will keep them strong so they do not break or fracture. You may not be able to tell if an individual has a calcium deficiency.

On the other hand when doing an assessment you may be able to tell if someone has a folic acid deficiency. They would have signs of heartburn, diarrhea, red smooth swollen tongue, fatigue, fainting, confusion and even depression. When an individual has a deficiency in folic acid they lack intake of green leafy vegetables, kidney and lima beans, beets and vegetables of the cabbage family. People who are usually develop folic acid deficiencies are poorly nourished children and those that are poverty-stricken. You may need to assess a patient’s financial status to see if they can afford a properly balanced diet. Since most people developing folic acid deficiency are those who are poor. At risk are also those that are pregnant, infants and young children. Folic acid is needed in times of rapid growth.

You are what you eat is demonstrated when you assess an obese patient that is on a reduced fat diet. After several weeks of a properly balanced diet including meats, dairy, fruits, vegetables and grains the patient loses weight. With replacing all the fatty food with those that are healthy the patient is slimming down. Another example of that can be seen in a patient that has just had a major surgery. During the surgery the protein is used for blood clotting factors. Protein is also needs after surgery for timely and proper wound healing. If they were eating the improper amount of protein they patient would have trouble with blood clotting and scar tissue formation. If a patient were to have a poor intake of protein you would encourage the intake of legumes, peas, lentils and peanuts.

You are what you eat because your health reflects on your diet. If an individual eats poorly and has an unbalanced diet it will take a toll on their health. An unhealthy diet may not appear to be a problem for you today but it will catch up with you eventually. If your diet includes a lot of fatty foods, like many Americans, you may become overweight. Being overweight causes a variety of health problems such as heart disease, hypertension, diabetes mellitus and a decreased life expectancy. So keep mind that you are what you eat and that it may affect your medical status in the future.

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You are What You Eat Essay Sample

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Oreos is a brand name of one of the most popular sandwich cookies in the world. It was manufactured and introduced to the world by Nabisco Corporation (National Biscuit Company). The most recent design of the sandwich cookie is consists of a sweet creamy filling in between two circular chocolate cookies. During the first time it was introduced to the public, it had sold over four hundred and ninety

four hundred and ninety billion cookies and was awarded the best selling cookie of the twentieth century. It was in February 1912 when the first Oreo cookies were introduced. Its target initially was the British market who was selling cookies that for the Nabisco were “too common”. There were originally two flavors of Oreos in the market: lemon meringue and cream and these cookies were mound-shaped and not flat like those of today. Due to the more demand for the cream flavored cookies, the company decided to stop the production of the lemon flavored one. There are many theories concerning the history of the name Oreo. One theory says that the name was derived from the French word “or” meaning gold. Others say that the name was from the Greek word “Oros” meaning mountain hill depicting the original shape of the cookies. Still other theories assert that the “re” from cream was placed in between two O’s from chocolate.

The manufacture of these delicate cookies is consists of two stages. First is the production of the cake dough to forms of the two chocolate cookies. This dough is molded into their familiar shape into a three hundred foot long oven. The cookies ingredients include sugar, Dutch cocoa and pure chocolate liquor.

Due to the popularity of the Oreo cookies, different varieties of them were made by the company.

These include the (1) Oreo Wafer Sticks – long chocolate covered wafer sticks with cream filling; (2) Uh-Oh Oreos – these are termed as reversed Oreo cookies because of the vanilla wafers and chocolate filling; (3) Golden Oreos – cream filling sandwiched in vanilla wafers; and (4) Mini Oreos – bite size Oreos which are total replica of the normal size cookies. These are only few of the plenty innovations that the company has done with the Oreo cookies. There are also the Oreo ice cream and still the other cookies with something new in it.

The original cookies of the Nabisco Corporation were composed of enriched flour (wheat flour, niacin, reduced iron, thiamine, mononitrate (Vitamin B1), Riboflavin (Vitamin B2), Folic Acid), sugar, canola oil and/or palm oil and/or soybean oil, corn syrup which is high in fructose, cornstarch, salt, baking soda, soy lecithin (emulsifier). A serving size of thirty five grams of Oreos cookies gives a person one hundred seventy calories and sixty of that is derived from fat. Based on percent daily values, a serving size of thirty five grams containing fifteen pieces per container comprises seven grams of total fat (eleven percent), two gram saturated fat (ten percent), one hundred twenty milligrams sodium (five percent) and twenty five grams of total carbohydrate (eight percent). This includes thirteen grams of sugars and one gram of protein.

Ingredients of the Oreos Cookies

As a primary ingredient that is used in many foods, wheat flour is made from grinding

wheat. It contains adequate ratios of starches, substances which are complex carbohydrates which are also known as polysaccharides. Polysaccharides one of the complex carbohydrates are polymers consisting of plenty monosaccharide linked by glycosidic bonds (MW&BC. 2006).

Thus, they are large molecules and are often branching. These molecules are amorphous and are insoluble in water with no sweet taste. These polysaccharides have a general formula of Cn (H2O)n-1.

Niacin, which is also known as Vitamin B3 is soluble in water. It was discovered in 1937 by Conrad Elvehjem. Vitamin B3 is consists of NADH, NAD, and NAD + . These play vital parts in the energy metabolism of the cell and DNA repair (Linus Pauling Institute, 2007). Niacin removes toxic chemicals from the body and acids in the manufacture of steroid hormones such as sex hormones and stress related hormones from the adrenal gland. A total of 2-12 milligrams of niacin per day is recommended for children, 14 milligrams are recommended for women, 16 for men and 18 for pregnant and breast-feeding women. Lack of niacin in the body can decrease tolerance to colds and slows down metabolism. Moreover, severe lack of niacin in the body tolerates the occurrence of pellagra.

Thiamine which is also known as vitamin B1 and aneurine hydrochloride is a colorless compound which is soluble in water and insoluble in alcohol. Vitamin B1 decomposes in the presence oh heat. Its chemical structure is composed of the pyrimidine and thiazole rings. Thiamine’s roles in the body are included in the metabolism of carbohydrates and fats in order to produce energy. This vitamin is vital for normal growth and development and aids in the maintenance of the proper functioning of the heart and the digestive and nervous system. Since thiamine is water soluble it could not be absorbed by the body, yet, once inside the body, thiamine can be found concentrated in the muscle tissues (Cerner Multum Inc., 2007).

Riboflavin, commonly known as Vitamin B2, is a micronutrient that is easy to be absorbed by the body. Like the other B vitamins, it has also its vital roles needed in the maintenance of the human body. One of the main functions of riboflavin is on maintenance of the metabolism of proteins and fats. Good sources of riboflavin include milk, cheese, liver, leafy vegetables, legumes and soybeans. Riboflavin exposed to light is easily destroyed.

Canola oil is a variety of edible oil. Due to its low saturated fat, canola has been described as healthy oil. Also, it has high monosaturated oil content and omega-3 fatty acids. On the other hand, palm oil is another form of vegetable oil which is obtained from fruits of the palm tree. The color of palm oil is red due to the high amount of betacarotene. Palm oil is basically used as cooking oil and to manufacture margarine. Also, palm oil is a major component f processed foods. Soybean oil or more commonly known as vegetable oil is a very popular type of oil due to its cheapness, healthful and it is also used in the making of soaps and products for the skin, which makes it a proof, that is healthy even for the skin. However, soybean oil does not contain much of the saturated fats and does not contain cholesterol. Moreover, it contains more natural antioxidants which remain in the oil after extraction. This characteristic of the soybean oil is the one that prevents oxidative rancidity.

Fructose is a type of simple sugar or monosaccharide. This is found in plenty of foods. Sources of fructose are honey, tree fruits, berries, melons, and some root vegetables such as sweet potatoes, beets, parsnips and onions. Fructose is the sweetest type of sugar and considered even sweeter than sucrose. It is even recommended for consumption to people with diabetes mellitus or hypoglycemia due to its low glycemic index compared to sucrose (Dolson, 2007).

One of the most important mineral in the world today is salt. It is composed primarily of sodium and chlorine. The discovery of salt gives way to a more tasty food for the humans and a way to preserve food. Salt is vital to humans because it helps in the regulation of water fluids in the body (Linus Pauling Inst., 2004). However, too much consumption of salt may lead to the increase in the risk of high blood pressure.

Sodium bicarbonate, is a white solid which often appears as powder, is soluble in water. It is one of the components of the mineral natron and can be found most dissolved in mineral springs. A process called Solvay process primarily prepares NaHCO3. The Solvay process includes heating calcium carbonate in a large hollow tower in order for it to release carbon dioxide. (CaCO3 → CaO + CO2) Then, a solution of sodium chloride and ammonia will be introduced to the tower in order for the carbon dioxide to produce sodium bicarbonate as its precipitate. (NaCl + NH3 + CO2 + H2O → NaHCO3 + NH4Cl. Then, the sodium bicarbonate will be heated for it to produce soda ash or sodium carbonate due to the release of water and carbon dioxide: 2 NaHCO3 → Na2CO3 + H2O + CO2. (Helemenstine, 2007).

Trona, the hydrated sodium bicarbonate and an evaporite mineral is the primary source of sodium bicarbonate. Trona can be found in the Owens Lake, Searles Lake in California, Green River in Utah and the Nile River in Egypt. The largest known Trona deposit in the world can be found in the Green River in Wyoming.

Response to the food

MW&BC. (2006). Facts About Wheat Flour. Retrieved November 6, 2007, from http://wbc.agr.mt.gov/Consumers/Nutrition/wheat_flours.html.

Linus Pauling Institute. (2007). Niacin. Retrieved November 5, 2007, from http://lpi.oregonstate.edu/infocenter/vitamins/niacin/.

British Nutrition Foundation. (2004). Flour. Retrieved November 6, 2007, from http://www.nutrition.org.uk/home.asp.

Linus Pauling Institute. (2007). Thiamine. Retrieved November 5, 2007, from http://lpi.oregonstate.edu/infocenter/vitamins/thiamin/.

Zest for Life. (2007). Vitamin B1 – thiamine, thiamin – information page. Retrieved from http://www.anyvitamins.com/vitamin-b1-thiamin-info.htm.

MayoClinic. (2007). Niacin to boost your HDL ‘good’ cholesterol. Retrieved from http://www.mayoclinic.com/health/niacin/CL00036.

Cerner Multum Inc. (2007). Thiamine. Retrieved November 6, 2007, from http://www.drugs.com/mtm/thiamine.html.

MedicinePlus. (2006). Riboflavin (vitamin B2).Retrieved November 5, 2007, from http://www.nlm.nih.gov/medlineplus/druginfo/natural/patient-riboflavin.html.

Saul, Andrew. (2004). HOW TO DETERMINE A SATURATION LEVEL OF NIACIN. Retrieved November 5, 2007, from http://www.doctoryourself.com/niacin.htm.

Helmenstine, Anne Marie. (2007). Q. What Is the Difference Between Baking Soda & Baking Powder?.Retrieved November 5, 2007, from http://chemistry.about.com/mbiopage.html.

Dolson, Laura. (2007). Fructose: Sweet, But Dangerous.Retrieved November 5, 2007, from http://lowcarbdiets.about.com/od/nutrition/a/fructosedangers.htm.

MayoClinic. (2006, February 28). Canola oil: Is it harmful to your health. Retrieved November 6, 2007, from http://www.mayoclinic.com/health/canola-oil/AN01281.

Linus Pauling Institute. (2004). Sodium. Retrieved November 5, 2007, from http://lpi.oregonstate.edu/infocenter/minerals/sodium/.

Ellis-Christensen, Tricia. (2007). What is Baking Powder? Retrieved November 5, 2007, from http://www.wisegeek.com/what-is-baking-powder.htm.

Stradley, Linda. (2004). History of Baking Powder. Retrieved November 5, 2007, from http://whatscookingamerica.net/History/BakingPowderHistory.htm.

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